JUMBO LUMP CRAB CAKES
Biaggi's Ristorante Italiano Recipe
1/2 cup parmesan cheese, grated
2 egg whites
1/4 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/4 cup red peppers, diced
1/4 cup scallions, thinly sliced
13 ounces lump crab meat
1 tablespoon olive oil
1 tablespoon butter
1/4 cup Italian breadcrumbs
1 lemon, cut into wedges
Place the parmesan cheese, egg whites, mayonnaise, mustard, Worcestershire, salt and pepper in a large mixing bowl and stir together until well incorporated. Add the red peppers and scallions and mix well. Add the lump crab meat and carefully blend together (ideally with your hands).
Place olive oil and butter in a large pan and heat over medium high heat. When butter is melted place 4 to 5 scoops of the mixture into the pan and press down to create a puck shape. Cook for approximately 2 minutes per side. Repeat until you've used all off the crab mixture. Drizzle spicy aioli over each of the cooked crab cakes and sprinkle with breadcrumbs. Garnish with lemon wedges.
1 cup mayonnaise
1/4 cup roasted red peppers, drained
1 tablespoon Tabasco sauce
1/4 tablespoon Italian parsley, fresh
Blend all ingredients in a food processor.